As kids the homemade K\u00e4sesp\u00e4tzle of my mum where one of our favorite foods. Even though my mum had to roll her eyes at us multiple times when she prepared a portion without cheese and onions, ohne with cheese but without onions and one normal one with cheese and onions – so that all of us would be happy at the table.<\/p>\n
I used to be the one, who wanted no onions on her portion. I was convinced that I did not like their taste. This only changed after I tried a “Blooming Onion<\/a> as a teenager. And then I realized I actually really like the taste of onions! And that is why my version of this very traditional dish comes along with lots and lots of caramelized onions. But besides caramelizing these onions, K\u00e4sesp\u00e4tzle is actually one of the easiest dishes around. You basically just stack Sp\u00e4tzle, cheese and onions on top of each other and bake it in the oven. And you end up with a cheesy goodness of Sp\u00e4tzle, the perfect ending for my blog series on Sp\u00e4tzle.<\/p>\n One last note regarding the recipe: the simplest way is to layer the entire dish in one big form. But if you would like individual portions, as seen in my pictures, choose 4 small round forms. Butter them very well and press the Sp\u00e4tzle together while layerin. To loosen them after baking, take a knife around the inside and try to get a bit under the bottom. This way I was able to turn them out as a whole.<\/p>\n Amount:<\/em> 4 portions 6 onions Peel 6 onions, half them and cut them in thin stripes. Caramelize them with 20 g butter and salt in a pan.<\/p>\n
\nRecipe – K\u00e4sesp\u00e4tzle<\/strong><\/h3>\n
\nPrep time:<\/em> 30 minutes preperation, 15 minutes baking time<\/p>\n
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\n30 g butter, separated
\n4 portions Sp\u00e4tzle – recipe here<\/a>
\n100 g strong cheese (such as Emmentaler)<\/p>\n
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